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Cucumber Kimchi (Oi-sobagi)
Hot and spicy stuffed cucumber kimchi.
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Korean
medium
30 min
4
gluten-free
Prep: 10 min
Cook: 20 min
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Maangchi
Watch on YouTubeIngredients
- •2 pounds Kirby cucumbers
- •2 tablespoons Salt
- •1 cup Asian chives
- •1 cup Onion
- •1 CarrotMedium size, cut into matchsticks
- •4 cloves GarlicMinced
- •1/2 cup Hot pepper flakesMild
- •3 tablespoons Fish sauce
- •1 tablespoon Sugar
- •1/4 cup Water
- •Sesame seeds(optional)
Instructions
- 1
Cut the Kirby cucumbers into pockets, removing any brown spots.
5 min
- 2
Salt the cucumbers with 2 tablespoons of salt and let them sit for 20 minutes.
20 min
- 3
Prepare the stuffing by chopping Asian chives, onion, carrot, and mincing garlic.
10 min
- 4
Mix the chopped ingredients with hot pepper flakes, fish sauce, sugar, and water.
5 min
- 5
Rinse the cucumbers to remove excess salt.
5 min
- 6
Stuff the cucumbers with the prepared mixture.
5 min
- 7
Optionally, add sesame seeds to the stuffing.
1 min
Equipment Needed
knife
cutting board
mixing bowl
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